The easiest, two-ingredient smoked brisket recipe that will give you mouthwatering results and make you the king of the cul-de-sac!
Easy Smoked Brisket
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Author:
Nick Parsons
Servings
12
Prep Time
20 minutes
Cook Time
10 hours
Central Texas barbecue is categorized by post oak, simple rubs, and beef. Brisket is king. Master brisket, and there's nothing you can't smoke.
Ingredients
-
Whole Packer Brisket
-
Extra Virgin Olive Oil
-
Cattle Call All-Purpose Blend
Directions
Prepare your cooker for offset smoking. Achieve a temperature of 240 degrees using oak hardwood and maintain a clean, thin, blue smoke.
Begin trimming the brisket using an extremely sharp knife. Feel for any fat deposits that seem hard and carefully remove them. Hard fat does not render while smoking and will leave your end product too greasy.
Once the hard fat is removed, flip the brisket over and trim the fat cap down to ¼” thickness all around. While you want to leave some fat to keep the surface moist, we want to make sure the rub gets good contact with the meat.
Once trimmed, slather the brisket lightly with olive oil, which helps the rub to stick to the meat. Season thoroughly with Cattle Call. Apply the rub evenly across all sides of the brisket.
Place brisket on your smoker fat side down, turning the thickest part of the meat (called the “point”) TOWARDS your heat source. This uses the “point” to insulate the thinner parts of the brisket from the fire. Place a pan of water inside your smoker to keep the humidity high throughout the cook. This helps keep the meat surface moist, which will ensure smoke sticks to the brisket.